Must and Wine treatment

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Enzyme treatment with Oenobrands® enzymes

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Oenobrands® enzymes are available as liquids and granules and are all free of depsidase. In addition to proven pectinases, the company offers special enzymes for enhanced aromatic yield, as well as enzymes for improved filtration yield.

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Proper must vinification means laying the cornerstone to achieve the best possible wine quality from the vintage. Anything the winemaker fails to do in the must stage can negatively affect the quality of wine later. Avoidance of bitter aroma is as possible to achieve as full fermentation. The right choice of yeast substantially influences wine quality.

Biological degradation of acid with bacterias

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The biological degradation of acid with Max F. Keller starter cultures in red wine enhances microbiological stability, decreases the total acid concentration and accounts for improvement of the sensory harmony of wine. Apart from the almost self-evident BSA in red wine, the significance of BSA in white wine also increases continuously.